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Manhattan Brewing Co. reopens.

The Manhattan Brewing Co., which originally opened in 1984 as New YorkCity's first pre-Prohibition brewery restaurant, reopened on May 18th. The brewpub had been closed for some time, due to management problems.

The new owners, a partnership led by a local businessman, vow that "the brewpub will now be run with professionalism, with the main focus on quality and service."

The multi-level restaurant, which can seat 300 patrons, will feature a full menu of "fresh, hearty, beer-related cuisine," according to general manager Paul Beck.

The company's traditional English brewhouse, which is located on the floor above the restaurant, has an annual capacity of 3,000 barrels.

The brewhouse has been completely refurbished by brewmaster Garrett Oliver, who plans to offer at least five beers at all times.

The opening beers are a gold ale, described as having a "crisp, pilsner-like" flavor profile; a British Amber Ale, India Pale Ale, Brown Ale and Extra Stout. The latter four are genuine English-style "real ales," or cask-conditioned products dispensed through genuine hand-pumps.

Oliver reports that the brewery's specialty will continue to be English-style, unfiltered, hand-pumped ales. That said, he notes that he is eager to experiment, and plans to branch out in other stylistic directions.

Among the new beer's planned, are a weizenbier, a dopplebock and an abbey beer.

Oliver reports he is confident that the resuscitated Manhattan Brewing Co. will thrive.

"People want real beer, real food and a nice place to enjoy them," he said. "We're going to be that place."
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Publication:Modern Brewery Age
Date:Jun 7, 1993
Words:250
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